Description
A quick and creamy vegan cilantro lime noodle dish featuring tofu shirataki noodles tossed in a smooth cashew and cilantro sauce with fresh lime zest and juice for a refreshing flavor.
Ingredients
Scale
Sauce
- 1 cup raw cashews, soaked or boiled if not using a high-speed blender
- ½ cup packed cilantro (about 1 small handful)
- ¾ cup water
- 2 cloves garlic
- 1 lime, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Noodles
- 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)
Instructions
- Prepare the sauce. Add the soaked or boiled cashews, cilantro, water, garlic, lime zest, lime juice, salt, and black pepper to a blender. Blend until completely smooth and creamy.
- Cook the noodles. Prepare the Tofu Shirataki noodles according to package directions. Drain well and return them to the pot.
- Toss noodles with sauce. Pour the creamy cilantro lime sauce over the noodles in the pot and toss until thoroughly coated.
- Heat through and serve. Warm the noodles and sauce together over low heat for 1-2 minutes until the sauce thickens slightly and everything is heated through. Serve immediately and enjoy!
Notes
- If you lack a high-speed blender such as a Blendtec or Vitamix, soak cashews in water for 6 hours or overnight, then drain before blending.
- Alternatively, boil cashews in water for 10-15 minutes until very tender, then drain before blending.
- Using soaked or boiled cashews ensures a smoother sauce texture if your blender is not very powerful.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
